Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.

Serve warm sprinkled with powdered sugar.

Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

This is a great recipe as I love all the ingredients so how could it be bad 🙂 I was recently asked to bring a dessert for a get together and I substituted the fruit for semi sweet chocolate chips. I was a hit. Thanks!

I made this over the weekend and it turned out great! I added some lemon zest to the cream cheese mixture and it was amazing. I’m excited to try this with strawberries as well. Thanks for the great recipe!

Made this for Easter Brunch today, and it got many tasty compliments. I made a couple modifications though since I am not a huge fan of cream cheese or blueberries. I mixed blueberries and raspberries, and instead of eight ounces of cream cheese, I used four ounces, and added two ounces salted butter. Came out to fluffy, soft perfection. Thank you for all your great posts!

I made this but added a blueberry sauce to finish it off.
One cup of sugar, 2 tbsp. cornstarch and one cup water in a sauce pan. Stir in two teaspoons vanilla extract. Stir constantly until boiling. Cook 3 or 4 minutes, lower heat and add one cup fresh blueberries. Cook until blueberries begin to burst (10 minutes or so), stirring occasionally.

Spoon over Blueberry Puff and enjoy. Add a dollop of whipped cream if desired… yummy.

I would love to make this over for a family vacation this weekend. I noticed you said that you could assemble this the night before, but how would you recommend doing that? Would you completely make it and let it sit in the refrigerator, or would you make the sauce and have everything ready to assemble in the morning? I’m wondering if the sauce is liquid-y enough to not solidify if refrigerated overnight. Does that make sense?

Because I didn’t have access to a mixer, I made the liquid the day before we left. I kept it refrigerated and then in the morning put it together, let sit for 20 minutes, and baked as directed. So easy and so DELICIOUS. I will definitely be making this recipe again. Thanks so much!

Christy, I found yur recipe for Blueberry-Croissant-Puff on favehealthyrecipes.com. I was surprised when I found my comments were being used by them to further interest in your recipe. I would like to share with you and your followers my comments for this “KEEPER” recipe.

“Most people look at this as a dessert, I know I did. After taking this to a family gathering for dessert (Blueberry bread pudding), and having left overs for my parents, My Mother has decided this is the best ever breakfast to start her mornings. I no longer make this as a dessert, I make it for my (Senior) mother to have all week for breakfast. Because she is a diabetic, I substitute the sugar with Splenda.”
Read more at http://www./Breakfast-Recipes/Blueberry-Croissant-Puff/ml/1#hmfUHtwVhhEMVxGx.99

I was able to make this delicious receipt. I absolutely love it. Although I had to make a change in the receipt. My son had ate all the blueberries so I had to put strawberries instead. I would definitely do this receipt again, this time hopefully with blueberries.

I made this for dessert tonight and it was a hit with the whole fam! Only things I did differently- used 4 croissants and 12 oz. of blueberries. Think I might add some lemon juice/zest next time I make it 🙂 Great recipe! Thanks!

I made this once with Greek yogurt cream cheese because it was strangely the only thing they had at the store at the time. I don’t know if that was the only reason it was chunky and didn’t melt, or if regular cream cheese would be better. But, I do think it makes a huge difference to mix the softened cream cheese and sugar BEFORE adding the eggs, vanilla and milk. It comes out much smoother!

What an amazing recipe, this is something I have been looking for (in the back of my mind) for the longest time. Easy enough to make and looks delicious. Making this for my mother-in-law welcoming home next week! thanks 🙂

Could you make this but just using good italian bread from a bakery? I really want to make this tomorrow but don’t have any croissants and I live in the middle of nowhere, which makes grocery shopping a twice-a-month-only thing.

I just made this for my family, can I say LOVE???! It was so tasty. I did make a change however, we are not much of a cream cheese family so I subbed Greek yogurt and also agave for the sugar. Because these both are a little thinner in consistency I used a little less almond milk. It turned out fantastic!! Thanks for the great idea 😉 HAPPY EATING!!

I found this on Pinterest while looking up brunch ideas for a women’s bible study tomorrow. I wanted to try it for my family first (practice). It tastes really good…but it is somewhat mushy, like a breakfast casserole or bread pudding. I mean, it is still good and my Mom likes it, but I wasn’t sure if this is the consistency it’s supposed to have or if I need to cook it longer tomorrow. I baked it for 35 mins @ 350. Thanks for the recipe!!

Did you make a single recipe or double? Asking because I’m about to make a double recipe and want to know whether to add a half teaspoon or a full teaspoon. Making in about a half hour, hopefully you’ll see this in time!!! Also, does anyone know, do you need to spray (with Pam) or flour the bottom/sides of the dish before adding the croissants? I’m assuming no, since no one complained about them sticking, but just want to make sure!!! Thanks!

Those of you adding lemon extract, how much did you add (and was it for a single recipe or double? I am getting ready to make a double and want to add either the lemon extract or almond, but I don’t know how much of either to use. If someone can answer this ASAP, I’ll use whoever answers first!!! Thanks!

I made this Christmas morning. I didn’t realize I had used all my granulated sugar so I substituted powdered sugar. Delicious! Kind of like a blueberry cheese danish. Making it for valentine’s this morning. Thanks.

i added a drop or two of almond extract to the sauce. I love blueberries and almond flavor. Just added that touch. Sprinkled a little cinnamon on top befor I added the sauce. Then sprinkles a little sugar crystals. Oh yum! So good!

I have made this recipe using red raspberries instead of blueberries. Absolutely delicious.
I have made it 3 different times and have a request for one more. Thank you so much.
It does not get soggy. Texture is just right.

I’m a college student, and every Monday, me and my friends do a meatless Monday dinner and game night. I made minestrone, and I’m using this as a dessert. It’s setting in the fridge as of now 🙂
Thanks for the wonderful dessert idea and the inspiration!

I tried this recipe and it was delicious!! I have made it twice and every time my company and my husband loved it. I used blueberries one time and raspberries another time. Great each time and very pretty with the powdered sugar on top! No left overs!! I’m actually making it again for company on Sunday morning again…..

Made this tonight for dessert because I couldn’t wait until morning and any recipe with one of the main ingredients being croissants is bound to be fabulous. It did not disappoint, this was amazing! I added some lemon zest to the milk mixture and it was heaven! Definitely a make again!! Thanks for the recipe!

I made this for dessert tonight because I couldn’t wait until morning and let’s face it any recipe with croissants as one of the main ingredients it bound to be fabulous. It did not disappoint and was amazing! I added some lemon zest to the milk mixture and it was heaven! I will definitely be making this again. Thank for the recipe!!

I’ve had this pinned to my “Recipes To Try” Pinterest board for a few months, and decided that Mother’s Day was the perfect time to try it out! After reading through the comments I opted to assemble it the night before, and then bake it this morning. I was worried it might be soggy, but after sitting in the fridge for about 12 hours, I baked it for 40 minutes and it was PERFECT!! My family gobbled up the entire thing 🙂 I’m definitely putting this into rotation for special days like today.
here’s a pic of how mine turned out: https://instagram.com/p/2gRm0rn9G-/?taken-by=steffymacmaine

Delicious! I made these for mothers day to much appreciation. I baked about 50 minutes, just long enough for the tips of the bread to brown, and then microwaved at the party. Add powdered sugar on top, and ta da! None of that soggy bread taste others mentioned.

Hullo, Christy! I absolutely adore this recipe and I’m hoping to make it for a trip. I was wondering- if I keep it refrigerated, how long will it keep? Can I make it one morning and eat the leftovers (should there be any) the next? Thanks!
xo

This was wonderfully easy and delicious. I put it together the night before, stuck it in the fridge then baked it the next morning. I will have to say it took an hour to bake. I will be fixing this for our big family Thanksgiving weekend in the mountains using my brother’s fresh blueberries that I froze just for this recipe.

This recipe looks fabulous. And I read whole reviews. 🙂
I am planning to prepare this for my in-laws visits but i have to say that i am not a good baker or cooker.
I have a question about croissan after reading whole review. Do you use dough(cresent brand) or already cooked croissant? I thought cooked one looking at the picture but one of your answer(right before me) says raw. I am confused now.

The only thing I substituted was almond extract instead of vanilla. I’m making this a 3rd time with strawberries and blueberries. It is pretty amazing. I do sprinkle a little powdered sugar on the berries, and do put it in the fridge overnight.

This is a superb, easy and absolutely failsafe recipe that has made its way into both my family and catering repertoires. Have yet to find anyone who doesn’t love it and have been asked for the recipe many times 🙂

Hi, just wanted to let you know that Pinterest took down the link to this recipe because they think there is spam related to it. Luckily I was able to find it online! This breakfast dish is amazing! You may want to reach out to Pinterest to get this fixed. Luckily, I can bookmark the page! 🙂

Could this be frozen? Needing dishes I can prepare and freeze before baby 3 gets here. I have made this before and LOVED it. Just not sure how it would freeze??? Should I bake it then freeze? Or freeze before baking??

I have several cans of Pillsbury croissants I need to use up. Do you think those will be too mushy in this dish since they are softer than a standard croissant? Also, have you tried adding the lemon zest that several people mentioned in previous comments? Thanks!

Our bakery was out of croissants so I used 9 Hawaiian sweet butter rolls and I was rushed on time so it only soaked for 10 mins and it still turned out great! Family loves it! Yummy!! Thank you for the recipe 🙂

Love this recipe, I made it for a brunch with family and used chopped strawberries instead of blueberries and it turned out delicious. Only thing was that maybe it was a bit too sweet for breakfast and would be better as a dessert. If I make it for breakfast again, I will just cut back the sugar a bit since the fruit also adds sweetness.

This recipe is amazing!! I’m so glad you shared it. I use 4 large store bought croissants and I line my pan with aluminum foil for easy clean up. I make it the night before and bake it in the morning with no problems. We are actually having it in the morning and I can’t wait! Yummy is an understatment.

I’ve made this several times…it is much better soaked over night, use Trader Joe’s butter croissants, always fresh blueberries and have added blackberries with almond extract and I used the whipped cream cheese. Unless you bake a lott–stick with the recipe.

It is beyond amazing and your friends & family seriously will be begging for more.

Hi Christy. I’m glad I came across your site. All your recipes look amazing. I am going to try this one for sure but I have a few questions. If I use frozen blueberries will I have to modify the recipe to compensate for the extra moisture? Also, could I use a healthier sugar substitute such as coconut sugar etc? I don’t use white sugar. And now I have a comment of interest. I was thinking that using a fruity cream cheese would be a nice addition as well. Maybe half and half…., worth a try. YUM 🙂

It looks really delicious!😍 I’ll be making this tomorrow for breakfast. I have my croissant cut up already and getting ready for my cream cheese sauce right now, and soak it overnight. I’m just hoping my 23 year old son just came home today from the service (Army) and my 20 year old daughter’s gonna like it.

This is delicious! My hubby and I just had some for Christmas breakfast! I added more blueberries (about 1.5 cups total) and then made a powdered sugar/milk/vanilla glaze when it was done-awesome! This would be great with peaches too!

It’s a shame you don’t have a donate button! I’d definitely donate to this fantastic blog! I guess for now i’ll settle for bookmarking and adding your RSS feed to my Google account. I look forward to new updates and will share this blog with my Facebook group. Chat soon!

Oh, my goodness! This is one of the very best breakfast casseroles I have ever made! My husband absolutely LOVED it and said it was the type of dish one would get in a fine dining restaurant. It is very easy and fast to make also. However, since my husband and I are watching calorie intake, I would like to know if there is a portion size and calorie count available. Thanks!

I have to tell you this is the best morning breakfast treat EVER! I think you posted it first several years ago. I downloaded it and it has been a family favorite ever since. It’s also great with fresh strawberries or cherries. I’ve even substituted jam in a pinch and that worked beautifully too. Plus it’s super easy which I love! Thank you for all the yummy recipes!

We made this recipe for Girl’s Camp in a Dutch oven cooked over coals. It was insanely delicious (being in the great outdoors and smelling nature and campfire didn’t hurt) and I’ve made it at home in my oven, too, and love it.

I have made this 3 times now with great results. I doubled the recipe for Sunday School last week and wanted to be sure it was done. I found that egg dishes should be cooked to 160°. I used a thermapen thermometer and this worked perfectly. Everyone raved about it. Thank you for a delicious dish!

I have made it many times to rave reviews. Thank you for sharing the recipe. I have found the following:
1. fabulous when doubled – use Costco croissants – I cut them up the night before
2. definitely add the zest of 1 lemon when making cream cheese mixture (as others have mentioned)
3. one teenager does not like “cooked” blueberries, so I bake it without & serve fresh fruit on the side
4. I prefer to prep everything the night before & assemble in the morning
5. travels well for small groups/bible studies
6. doubled, it feeds 4 teenage boys or 8-10 adults

I followed this recipe to the letter the first time I made it; turned out very tasty! Today I used this recipe with the addition of hot&spicy breakfast sausage links cut up, apples diced and shaken in a sugar, cinnamon, clove and nutmeg mixture, and shredded cheddar cheese. Super yummy brunch casserole! Perhaps I should have added more egg for more fluff? Oh, I forgot that I drizzled about 1/4 cup of maple syrup over everything before baking. Great recipe and lends itself well to additions and variations!

This looks so good. I’m going to make this for a Christmas breakfast for all the family this year. I’ll put it together the night before so it has plenty of time to soak through all the croissant pieces. I think it will tick all the boxes. I love how the comments stretch over the years as people find the recipe.

Omg this was such hit with my family. I made it for my year end family brunch and everyone just loved it!!! All age groups loved it. It was so easy to make. I prepared it the night before and popped in the oven an hour before dessert time. I did’nt cream the cream cheese, sugar and eggs properly so my liquid had too many lumps. So I just put it in my magic bulletin and had a perfectly smooth liquid. Thanks for sharing such an amazing recipe.